Easy Vegan Chocolate Sauce (3 Ingredients)

This easy vegan chocolate sauce only contains three simple ingredients and it only takes a few minutes to whip up this homemade chocolate syrup.  It’s quick, easy, and kid-friendly!  

The rich dark chocolate sauce doesn’t firm up and remains a scrumptious dipping sauce. The recipe makes a small single serving, but it can be doubled or tripled.  Use this healthier version of vegan chocolate sauce to treat your sweet tooth by adding it to sliced apples, ice cream sundaes, or even your coffee.

I’ve been making this little recipe for years to dip apples in for a sweet treat in the evening.  I prefer it less sweet and truly enjoy the bitterness from the cocoa powder with fresh sliced apples.  

The recipe is customizable and can be adapted to your preferences.  Prefer it sweeter, add more syrup before you thin it out with dairy-free milk.  Prefer it thicker, add less milk.  Prefer it thinner, add more milk.  Make your own vegan chocolate syrup in minutes!

For more simple vegan chocolatey treats try 3 ingredient microwave hot cocoa, oat milk hot chocolate, vegan chocolate microwave mug cake (oil-free), or for a cold treat check out my vegan chocolate banana smoothie.

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• Recipe features
• Ingredient notes
• Serving suggestions
• Tips
• Variations
• Instructions
• Storage
• Related recipes
• Recipe
• Comments

Recipe features

• It's dairy-free, vegan, and oil-free!
• Whip it up in minutes for a healthier dessert!
• The vegan dessert is easy and kid-friendly!
• Only three simple ingredients are needed to make this super easy chocolate sauce recipe!

Ingredient notes

Only a few ingredients are needed to make this homemade chocolate sauce, but please see the recipe card below for exact measurements.

Unsweetened cocoa powder - Use either natural or Dutch-processed.  Pick whichever one you have on hand or prefer the flavor of. 

Maple syrup - Pure maple syrup can be substituted with agave syrup.  You will need a liquid sweetener to blend into the cocoa powder.

Non-dairy milk - Use any dairy-free milk to thin out the vegan chocolate dip.  Try it with coconut milk, almond milk, oat milk, or soy milk.  I prefer milk to make the dip creamy, but water can also be substituted.

Serving suggestions

There are all sorts of uses for this vegan chocolate sauce recipe, but here are a few great options.

• Apple slices, bananas, strawberries, or any fresh fruit that sounds good with chocolate
• Your favorite vegan ice cream, banana ice cream, chocolate peanut butter nice cream for an extra chocolatey treat
• It's the perfect topping for pancakes
• Stir it into milk to make chocolate milk
• Add it to your coffee
• Crepes
• Use as a dip for churros
• Slather it on toast
• Top vegan brownies with it
• Drizzle it on vegan raspberry muffins or oil-free pumpkin muffins

Tips

• You can control the sugar content.  Prefer it sweeter, start with 4 teaspoons of maple syrup, taste, and add more maple syrup before thinning out with milk.
• Use natural cocoa powder or Dutch-processed cocoa powder, whichever one you prefer.
• If the vegan chocolate dipping sauce is too thick, add more dairy-free milk to thin it out.
• If the sauce is too thin add more cocoa powder to thicken it up.

Variations

The chocolate sauce is delicious as is, but to add some variety here are a few ideas.

• Add peanut butter or almond butter
• Try it with vanilla extract or vanilla bean powder
• Peppermint extract
• A pinch of salt
• Ground cinnamon or pumpkin pie spice

Instructions

To make this easy recipe, start by whisking together the cocoa powder and maple syrup. This will take a minute or so to blend the powdery substance into the sweetener.  Then thin it out with a tablespoon of dairy-free milk, and add more if needed to get the right consistency. 

Keep whisking until the bits of cocoa are blended into the liquid and you get a smooth delicious vegan chocolate sauce.  Add an optional pinch of salt for a sweet salty combo then serve at room temperature.

Storage

The dairy-free chocolate syrup only takes a few minutes to make, so I don’t normally make it ahead of time.  I did test a batch and stored it in the fridge, it doesn’t harden but stays creamy.  That batch was also tested with Dutch-processed cocoa powder and I noticed a slight after-taste after being in the fridge for a couple of days.  If you do have leftovers, store them in an airtight container in the refrigerator.

Related recipes

• Chocolate raspberry truffles
• Chocolate-covered cookie dough bites
• Vegan chocolate banana smoothie
• Chocolate peanut butter nice cream
• Oat milk hot chocolate
• Microwave hot cocoa (3 ingredients)

I hope you enjoy this recipe for delicious chocolate sauce! If you like the recipe, feel free to rate it and leave a comment.

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